Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Thinly sliced (bite-sized
-pieces) pork
2 Whole large chicken
-breasts, skinned,
(meat) boned and cut into 1
-inch pieces
1 lb Beef top round steak sliced
-into bite
Size pieces
1 c Broccoli buds
(veg I) 1 c asparagas cut into 1 in pieces 1/2
c thinly slices asparagas slices Choose one: 2 c
chopped chinese cabbage 1 c fresh pea pods, halved
lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med
tomatoes, wedged and seeded Choose one: 1 8 oz can
water chestnuts, drained and thinly sliced 1 c walnut
pieces (crunchy) 1 c dry roasted peanuts 2 stalks
celery, thinly sliced Basics: (use all) 1/2 c cold
water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T
cooking oil 1 clove garlic, minced 4 green onions,
thinly sliced 1/2 c fresh or canned beansprouts OR 4
oz bamboo shoots, draned (optional) Prepare meat,
vegetable I and vegetable II, set aside. Stir water
into cornstarch; stir in soy sauce and sherry. Set
aside. In covered saucepan, cook vegetable I in
boiling salted water for 3 minutes. Drain. Set
aside. Preheat wok, add oil. Stir-fry garlic for 30
seconds. Add green onion and stir-fry one minute. Add
crunchy ingredient and bean sprouts or bamboo shoots.
Stir-fry 1 or 2 minutes. Remove from wok. Add
Vegetables I and II, stir fry 1 minute and remove from
wok. If necessary, add more oil. Stir fry half of meat
2 or 3 minutes, until browned. Remove, stir-fry the
other half 2-3 minutes and return all meat to the wok.
Add the crunch ingredient and bean sprouts or bamboo
shoots. Stir soy sauce mixture then stir into wok.
Cook and stir until thick and bubbly. Return
vegetables to wok and cover. Cook 1 minute more.
Serves 4 - 6.
